Pear Zucchini Bread

Pear Zucchini Bread with Cherry Pie Topping

A bag of rapidly over-ripening pears and the beginning of zucchini season’s bounty inspired this dessert.  The amounts are large, and approximate, so feel free to wiggle the numbers to your liking.  Serve a slice of bread topped with the cherries and some vanilla ice cream for a delicious, healthy dessert!

Pear Zucchini Bread


4 c. chopped, peeled ripe pears (equivalent to 1 bag)

5 c. shredded zucchini

3 c. sugar

3-4 T. molasses

6 eggs

3 T. vanilla extract

1/2 c. oil


6 c. white flour

3 c. whole wheat flour

2 t. salt

2 T. baking soda

2-3 T. baking powder

~1 T. cinnamon

2 t. ground cloves

2 t. nutmeg


Preheat oven to 350 F.  Butter 4 loaf pans.  Mix all the wet ingredients in one bowl and the dry ingredients in another, large bowl.  Make a “well” in the flour mix and pour the wet stuff in.  Mix gently just until everything is wet.  Pour into the prepared loaf pans and bake 60-90 minutes (timing would vary considerably for different types of pans, just keep an eye on it and do the clean knife test when it looks done).

Makes 4 loaves.

Cherry Pie Topping

Note:  You could just as easily use this to make a cherry pie, which is what I had originally planned to do.


~3 c. pitted cherries (sweet or sour)

1 c. sugar

1/2 c. chopped rhubarb (optional but reduce sugar if you leave out)

~3 T. cornstarch (as much as is needed to thicken properly)


Mix everything except cornstarch in a pot.  Bring to a boil and cook, mashing cherries as needed, until fruit has softened.  Add cornstarch separately to a small amount of juice, then blend into the rest of the cooking fruit.  Boil until mixture has thickened appropriately.  Serve warm or cold on top of bread, or use as a pie filling.

Yields 2+ c. cherry topping

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